EP1785037A1 - Produit laitier contenant du lait de jument et du lait de chèvre, prodédé pour son production et son utilisation - Google Patents

Produit laitier contenant du lait de jument et du lait de chèvre, prodédé pour son production et son utilisation Download PDF

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Publication number
EP1785037A1
EP1785037A1 EP06023362A EP06023362A EP1785037A1 EP 1785037 A1 EP1785037 A1 EP 1785037A1 EP 06023362 A EP06023362 A EP 06023362A EP 06023362 A EP06023362 A EP 06023362A EP 1785037 A1 EP1785037 A1 EP 1785037A1
Authority
EP
European Patent Office
Prior art keywords
milk
mare
product according
goat
product
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP06023362A
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German (de)
English (en)
Other versions
EP1785037B1 (fr
Inventor
Johann Abfalter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
St Leonhardsquelle & Co KG GmbH
Original Assignee
St Leonhardsquelle & Co KG GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by St Leonhardsquelle & Co KG GmbH filed Critical St Leonhardsquelle & Co KG GmbH
Publication of EP1785037A1 publication Critical patent/EP1785037A1/fr
Application granted granted Critical
Publication of EP1785037B1 publication Critical patent/EP1785037B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

Definitions

  • the mare's milk among the animal's milk is closest to the human milk known to us, especially with regard to its protein and milk sugar content. More than 40 vital substances are found in the mare's milk.
  • the high lactic acid content of the mare's milk is particularly advantageous, the content of iron and vitamin C is higher than in breast milk, the fat content is lower and mare's milk naturally promotes the cleansing of the intestine and the development of a healthy intestinal flora by activating the lactic acid fermentation in the intestinal sections ,
  • Table 1 shows the energy and nutrient contents in alternative animal milk in comparison with cow's milk and breast milk.
  • Table 1 Energy and Nutrient Levels in Alternative Animal Mice in Comparison with Cow's Milk and Milk of Women (7) sheep's milk mare's milk goat milk cow's milk ripe woman milk energy kcal 96 47 67 64 69 kJ 400 199 281 269 288 water G 82.7 89.7 86.6 87.7 87.5 protein G 5.27 2.21 3.69 3.34 1.13 fat G 6.26 1.5 3.92 3.57 4:03 linoleic acid G 0.16 * 0.09 0.09 0.38 cholesterol mg * 11.0 11.7 25.0 carbohydrates G 4.55 6.2 4.2 4.6 7.0 lactose G 4.55 6.2 4.2 4.6 7.0 minerals G 0.86 0.36 0.79 0.74 0.21 sodium mg 30 * 42 45 13 potassium mg 182 64 181 141 47 magnesium mg 12 9 14 12 3 calcium mg 183 110 127 120 32 phosphorus mg 115 54 109 92 15 chloride mg 76 *
  • mare's milk can not be pasteurized due to its composition and thus has only a very limited shelf life. In the fridge, the mare's milk only takes two to three days. Although mare's milk can be frozen at -18 ° C, which extends the shelf life to at least six months, however, fresh dairy products are preferable. Alternatively, mare's milk is offered commercially as mare's milk powder. This mare milk powder is stable at 4 ° C for about 3 weeks.
  • the milk product has positive effects on the human organism.
  • the milk product has a particularly advantageous effect, in particular on heart, bronchi, lungs, male reproductive organs, bile production, pancreas, adrenals, stomach, intestine, in particular rectum, duodenum and colon, muscles, lungs, skin and / or veins.
  • a mixture comprising mare's milk and goat's milk can be easily pasteurized and thus easily processed to all commercially available dairy products such as whole milk, low-fat milk, skimmed milk, H-milk, buttermilk, sour milk, condensed milk, dried milk, kefir , Yogurt, cream cheese, cheese, butter, cream and / or ice cream.
  • the milk product according to the invention comprising mare's milk and goat's milk advantageously combines these two flavors, so that it is better drinkable for many people, especially for children and babies. This shows that even a slight addition (below 10% by weight) of mare's milk causes a considerable improvement in the taste of goat's milk. Due to this particularly advantageous taste, a much broader target group can be addressed, which can thus use the healthy, nutritionally valuable ingredients of mare's milk.
  • the dairy product of the present invention may be raw milk, preferred milk, whole milk, low-fat milk, skimmed milk, H-milk, buttermilk, sour milk, condensed milk, dried milk, kefir, yoghurt, cream cheese, cheese, butter, cream and / or ice cream.
  • the milk product may be raw milk, preferred milk, whole milk, low-fat milk, skimmed milk, H-milk, cream cheese and particularly preferably cream cheese.
  • the mare's milk and goat's milk can be used as mare's milk and goat's milk.
  • the mare's milk and goat's milk may be raw milk or preferred milk, more preferably it may be raw milk.
  • the dairy product comprising mare's milk and goat's milk comprises 10 to 90% by weight of mare's milk and 90 to 10% by weight of goat's milk, preferably 20 to 80% by weight of mare's milk and 80 to 20% by weight of goat's milk and more preferably 40% by weight of mare's milk and 60% by weight -% goat's milk, based in each case on 100% by weight of the total milk content of the milk product, consisting of mare's milk and goat's milk.
  • milk mixture may additionally contain other types of milk, such as Milk, animal milk and / or vegetable milk.
  • the animal milk is selected from at least one type of milk, including camel's milk, sheep's milk, cow's milk, buffalo's milk and / or donkey's milk, preferably cow's milk and sheep's milk, most preferably cow's milk.
  • plant milk all types of milk used in the food industry can be used by plants, preferably soymilk.
  • breast milk means that it is breast milk of different mothers, but it may also be pure breast milk, that is, milk from a mother.
  • animal milk preferably cow's milk, sheep's milk and / or buffalo's milk is preferably added to the milk mixture.
  • animal milk preferably cow's milk, sheep's milk and / or buffalo's milk is preferably added to the milk mixture.
  • cow's milk and / or sheep's milk is particularly preferred.
  • the milk product In a dairy product for allergy sufferers, the milk product must not contain just the type of milk against which an allergy exists.
  • the milk mixture may contain at any stage of its processing and depending on the milk product to be produced additional ingredients such as fruits, nuts, vegetable preparation, cactus extract, cake preparation, seeds, cereals, flavoring, spices, herbs, minerals, vitamins and / or pharmaceutical agents.
  • additional ingredients such as fruits, nuts, vegetable preparation, cactus extract, cake preparation, seeds, cereals, flavoring, spices, herbs, minerals, vitamins and / or pharmaceutical agents.
  • the milk mixture may contain fruits, nuts, vegetable preparation, seed kernels, cereals, flavoring, spices and / or herbs. It may particularly preferably contain vegetable preparation, spices, herbs and / or minerals.
  • all edible fruits can be used, especially passion fruit, star fruit, lychee, cherry, apple, pear, quince, apricot, peach, nectarine, plum, plum, banana, papaya, melon, mango, kiwi, physalis, avocado and all Berry varieties such as strawberries, raspberry, blueberry, gooseberry, redcurrant, blackcurrant, blackberry and / or elderberry.
  • Nut component may be hazelnut, peanut, almond, pecan nut, cashew nut, walnut and / or coconut, preferably walnut, hazelnut and / or peanut.
  • any edible vegetables may be used, in particular artichoke, zucchini, cucumber, pepper, olive, mushrooms, fennel, beans, leek, kohlrabi, tomato, carrot, eggplant, celery, beetroot, horseradish and / or potato, preferably paprika, Cucumber, carrot, horseradish, and more preferably paprika and / or cucumber.
  • Cactus extracts may be extracts of succulents, especially aloe vera, nopal cactus and / or prickly pear.
  • Cake preparation may be any form of shredded cake such as cheesecake, poppyseed cake and / or apple pie.
  • Seed kernels may be corn kernels, pumpkin seeds, sunflower seeds, and / or pistachio kernels.
  • Cereals may be oatmeal, wheat bran, wheat, barley, oats, spelled and / or rye.
  • Spices may be paprika, pepper, chilli, onion, garlic, curry, coriander and / or glutamate, preferably paprika, pepper and / or onion, more preferably paprika.
  • Herbs may be basil, sage, chives, parsley, lemon balm, lemon balm and / or lemongrass, preferably basil, chives, parsley and / or sage, most preferably chives, parsley and / or basil.
  • Aroma in this context may be vanilla, cocoa and / or coffee as well as all natural and nature-identical flavorings.
  • Vitamins can be all vitamins useful for humans, especially vitamins A, D, E, K, B1, B2, B6, B12, niacin, biotin, and / or folic acid, preferably vitamin C and E.
  • pharmaceutical ingredients in particular antibiotics, can be contained as additional constituents, in particular if the milk product according to the invention is used as baby food and is used for the therapy of diseases.
  • milk product for example raw milk, preferred milk, whole milk, low-fat milk, skimmed milk, UHT milk, buttermilk, sour milk, condensed milk, dried milk, kefir, yoghurt, cream cheese, cheese, butter, cream and / or ice cream, preferably cheese, cream cheese, yoghurt or baby food, more preferably cream cheese, the corresponding steps (ii) to (vii) known to those skilled in the art of dairy product manufacture may be carried out.
  • step (i) and / or step (ii) of the method is preferably carried out.
  • steps (i) to (vii) can be carried out, in particular for cheese production, particularly preferably for cream cheese production.
  • step (ii) pasteurization is carried out at 72 ° C for 15 seconds.
  • the addition of the starter culture from step (iii) occurs after the milk has cooled Renneting temperature.
  • the loading temperature is 20 to 50 ° C, preferably 30 to 35 ° C, particularly preferably 30 ° C.
  • step (iii) is followed by the step of pre-rolling (step (iv)).
  • the pre-tire is preferably carried out for a period of 10 to 50 minutes, preferably 20 to 40 minutes, and more preferably 30 minutes.
  • Step (iv) is preferably followed by step (v), the inclusion.
  • the application is carried out preferably with natural kidney and / or calf rod.
  • the admixture is carried out at a temperature of 20 to 50 ° C, preferably at 30 to 40 ° C and particularly preferably at 30 ° C.
  • the natural kidney and / or calf rennet is used in an amount of 2 to 60 mg / 100 ml of milk, preferably 5 to 60 mg / 100 ml of milk, and more preferably in an amount of 10 to 50 mg / 100 ml of milk.
  • step (vi) may be performed, that is, cutting the jelly and then separating the break / whey mixture.
  • the separation of the break / whey mixture is carried out in a paver to obtain a sufficient dry mass.
  • additional ingredients such as fruits, nuts, vegetable preparation, cactus extract, cake preparation, seeds, cereals, flavoring, spices, herbs, minerals, vitamins and / or pharmaceutically active ingredients may be added to the resulting product, preferably vegetable preparations such as freeze-dried paprika Granules and / or pepper-wort extract (oleoresin) and salts and / or flavorings for flavor refinement.
  • vegetable preparations such as freeze-dried paprika Granules and / or pepper-wort extract (oleoresin) and salts and / or flavorings for flavor refinement.
  • the milk product produced by one of the methods of the invention may be packaged.
  • Packing is carried out in boxes, tins, cans, cans, bags, bottles, tetra-packs, cups, films and / or paper, more preferably in bottles, tetra-packs, cups and / or films, more preferably in cans.
  • a cream cheese is made from a milk mix of mares and goat's milk.
  • a milk mixture is used which contains 30 to 50% by weight of mare's milk and 50 to 70% by weight of goat's milk, preferably 40% by weight of mare's milk and 60% by weight of goat's milk, in each case based on 100% by weight of the total milk content of the milk product Mare's milk and goat's milk.
  • the acidity of the starting milk is approx. SH ° ⁇ 10.
  • step (ii) the milk mixture is pasteurized, preferably at 72 ° C for 15 seconds.
  • the pasteurization step is followed by the addition of a starter culture.
  • the starter culture may comprise lactic acid bacteria and / or yeast culture, in particular it may consist of lactic acid bacteria.
  • the starter cultures After the starter cultures have been added, they are infused with natural kidney cell and / or calf rennet. For this purpose, a temperature of 20 to 50 ° C, preferably from 30 to 40 ° C and most preferably from 30 ° C is applied.
  • the kidney and / or calf rod is used in an amount of 2 to 60 mg / 100 ml of milk, preferably 5 to 60 mg / 100 ml of milk, and more preferably in an amount of 10 to 50 mg / 100 ml of milk.
  • This process step is followed by the cutting of the gelatin with subsequent separation of the fraction / whey mixture which is preferably carried out in a paver to achieve a sufficient dry matter.
  • one or more additional ingredients can be added, such as fruits, nuts, vegetable preparation, cactus extracts, cake preparation, seed kernels, cereals, flavors, spices, minerals, vitamins and / or pharmaceutical agents, especially freeze-dried peppers Granules and / or paprika spice extract (oleoresin).
  • additional ingredients such as fruits, nuts, vegetable preparation, cactus extracts, cake preparation, seed kernels, cereals, flavors, spices, minerals, vitamins and / or pharmaceutical agents, especially freeze-dried peppers Granules and / or paprika spice extract (oleoresin).
  • salt and / or flavor can be added for flavor refinement.
  • cream cheese thus prepared can be packaged in portions in cups and / or cans, preferably in cans.
  • the resulting product is refrigerated for at least three months.
  • cream cheese preparation was prepared from a milk mixture of mare's milk and goat's milk.
  • Cream cheese of a milk mixture of mare's milk and goat's milk Cream cheese of a milk mixture of mare's milk and goat's milk.
  • a milk mixture consisting of 40% by weight of mare's milk and 60% by weight of goat's milk with an acidity of the milk mixture of SH ° ⁇ 10 was pasteurized at 72 ° C for 15 seconds. After addition of lactic acid bacteria as a starter culture after cooling the cheese milk to 30 ° C Einlabungstemperatur the mixture was then allowed to stand for 30 minutes for pre-ripening.
  • the product was further processed. After cutting the jelly and then separating the break / whey mixture in the paver to obtain sufficient dry mass, the cream cheese preparation was obtained.
  • This cream cheese preparation has now been further refined by adding freeze-dried paprika granules and paprika spice extract (oleoresin) on the carrier salt for flavoring the cheese.
  • the fresh cheese mass thus prepared was packaged in cups and has a best before date of three months with a cooling of 4 ° C (refrigerator).
  • This fresh milk can be used to nourish babies / infants as well as to feed children and adults, in particular the excellent properties. want to use the mare's milk.
  • mare's milk was mixed in an amount of 40% by weight with 60% by weight of goat's milk.
  • a milk mixture obtained in this way is stable for about two weeks at a cooling temperature of about 4 ° C. (refrigerator).

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Feed For Specific Animals (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Fodder In General (AREA)
EP06023362A 2005-11-10 2006-11-09 Produit laitier contenant du lait de jument et du lait de chèvre, prodédé pour son production et son utilisation Active EP1785037B1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102005053725A DE102005053725A1 (de) 2005-11-10 2005-11-10 Milchprodukt umfassend Stutenmilch und Ziegenmilch, Verfahren zu dessen Herstellung und deren Verwendung

Publications (2)

Publication Number Publication Date
EP1785037A1 true EP1785037A1 (fr) 2007-05-16
EP1785037B1 EP1785037B1 (fr) 2011-04-20

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EP06023362A Active EP1785037B1 (fr) 2005-11-10 2006-11-09 Produit laitier contenant du lait de jument et du lait de chèvre, prodédé pour son production et son utilisation

Country Status (3)

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EP (1) EP1785037B1 (fr)
AT (1) ATE505954T1 (fr)
DE (2) DE102005053725A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010016134A1 (de) 2010-03-25 2011-09-29 Csm Camel Milk Ug Verfahren zur Herstellung eines Konzentrates aus Kamelmilch
IT201600131648A1 (it) * 2017-05-04 2018-11-04 Rino Rovatti Complessi coagulanti vegetali senza OGM per la produzione di formaggi con latte vaccino, pecorino, caprino, bufalino e misti; latte crudo e pastorizzato; latte scremato, parzialmente scremato ed intero; a pasta molle, semidura, dura; a pasta cruda, semicotta, cotta; a pasta erborinata, filata, pressata e fusa in osservanza delle disposizioni Kashèr, Halal e vegetariane.
RU2727056C1 (ru) * 2019-10-18 2020-07-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Функциональный напиток на основе пахты
CN116209357A (zh) * 2020-06-30 2023-06-02 克里斯·贝里曼 包含绵羊奶和山羊奶的组合的奶制品及其生产方法和用途

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2232999A1 (fr) * 1973-06-18 1975-01-10 Claudel Sa
US6156320A (en) * 1993-02-05 2000-12-05 Harry Parsekian Fermented milk nutraceuticals
RU2173524C2 (ru) * 1999-06-22 2001-09-20 Анисимова Таисия Ивановна Способ производства молочно-белкового продукта
RU2174320C2 (ru) * 1999-06-22 2001-10-10 Анисимова Таисия Ивановна Композиция для получения молочного десерта
EP1293130A1 (fr) * 2000-06-20 2003-03-19 Calpis Co., Ltd. Boisson acide a base de lait
EP1482027A1 (fr) * 2003-05-30 2004-12-01 LUXLAIT Association Agricole Boisson alcoolisée stable à base de lait
EP1593309A1 (fr) * 2004-05-07 2005-11-09 Friesland Brands B.V. Produit laitier ayant au moins une caractéristique d'un produit laitier composé

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19504713A1 (de) * 1995-02-14 1996-08-22 Richter Hans Dipl Ing Oek Alkoholhaltiges Getränk
DE19510765A1 (de) * 1995-03-24 1996-09-26 Alexander Buehlbaecker Verfahren zur Herstellung von Frühgeborenen-, Säuglings- und Diätnahrung
KR20010072587A (ko) * 1999-04-13 2001-07-31 피에트로 폴라 발효유로부터 유래된 골다공증 예방용의 식이성 보충식

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2232999A1 (fr) * 1973-06-18 1975-01-10 Claudel Sa
US6156320A (en) * 1993-02-05 2000-12-05 Harry Parsekian Fermented milk nutraceuticals
RU2173524C2 (ru) * 1999-06-22 2001-09-20 Анисимова Таисия Ивановна Способ производства молочно-белкового продукта
RU2174320C2 (ru) * 1999-06-22 2001-10-10 Анисимова Таисия Ивановна Композиция для получения молочного десерта
EP1293130A1 (fr) * 2000-06-20 2003-03-19 Calpis Co., Ltd. Boisson acide a base de lait
EP1482027A1 (fr) * 2003-05-30 2004-12-01 LUXLAIT Association Agricole Boisson alcoolisée stable à base de lait
EP1593309A1 (fr) * 2004-05-07 2005-11-09 Friesland Brands B.V. Produit laitier ayant au moins une caractéristique d'un produit laitier composé

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
MURARO MARIA ANTONELLA ET AL: "SOY FORMULAS AND NONBOVINE MILK", ANNALS OF ALLERGY, ASTHMA & IMMUNOLOGY, ARLINGTON HEIGHTS, IL, US, vol. 89, no. 6 SUPP 1, December 2002 (2002-12-01), pages 97 - 101, XP009076125, ISSN: 1081-1206 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102010016134A1 (de) 2010-03-25 2011-09-29 Csm Camel Milk Ug Verfahren zur Herstellung eines Konzentrates aus Kamelmilch
IT201600131648A1 (it) * 2017-05-04 2018-11-04 Rino Rovatti Complessi coagulanti vegetali senza OGM per la produzione di formaggi con latte vaccino, pecorino, caprino, bufalino e misti; latte crudo e pastorizzato; latte scremato, parzialmente scremato ed intero; a pasta molle, semidura, dura; a pasta cruda, semicotta, cotta; a pasta erborinata, filata, pressata e fusa in osservanza delle disposizioni Kashèr, Halal e vegetariane.
RU2727056C1 (ru) * 2019-10-18 2020-07-17 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) Функциональный напиток на основе пахты
CN116209357A (zh) * 2020-06-30 2023-06-02 克里斯·贝里曼 包含绵羊奶和山羊奶的组合的奶制品及其生产方法和用途
EP4171248A4 (fr) * 2020-06-30 2024-07-24 New Zealand Dairy Products Ltd Produits laitiers comprenant une combinaison de lait de brebis et de chèvre et procédé de production et utilisations de ceux-ci

Also Published As

Publication number Publication date
EP1785037B1 (fr) 2011-04-20
ATE505954T1 (de) 2011-05-15
DE102005053725A1 (de) 2007-05-24
DE502006009338D1 (de) 2011-06-01

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